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Rice, Pea, and Mushroom Soup with Fresh Oregano
Ingredients
2 tbs. olive oil
1 large onion, diced
1/2 teaspoon dried rosemary, crushed
1/2 pound button mushrooms, sliced (2 cups)
3 cloves garlic, minced
1/2 tsp. Salt
black pepper
7 cups vegetable stock
1 cup uncooked long-grain white rice (not "converted")
1 cup shelled peas
2 tbs. minced fresh oregano leaves
Doings
Sauté the onion with the rosemary in olive oil until the onion begins to
brown. Add the mushrooms, garlic, salt, and pepper, and sauté for another
2 minutes or so before adding to the stock. Cover and bring to a boil
over high heat, then stir in the uncooked rice. Return to a boil, reduce
heat and simmer, uncovered, 15 minutes, stirring occasionally. Add the
peas and oregano, and continue to cook until rice is tender, about 5
minutes.
Comments
I found this recipe in a book entitled "The Vegan Gourmet" by Susann Geiskopf-Hadler and Mindy Toomay. It's boss.
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